Saturday, February 26, 2011

Ginger Cookies

Served at the Stake R.S. Luncheon- Sat. Feb. 26, 2011

From the kitchen of: Leslie Lorimer- 4th Ward

1 c. sugar
1/4 c. butter
1/2 c. shortening
1 egg
1/4 c. molasses
2 c. flour
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon

1/2 t. ginger
1/2 t. allspice

Optional: Melted white chocolate for dipping or drizzling. (These cookies are great plain. We served them plain at the R.S. luncheon.)
Or add white chocolate chips to the batter instead of dipping them.

Preheat oven to 350 degrees.

Cream sugar, butter, shortening & eggs.
Add molasses.
Sift spices, salt, baking soda and flour together. Add to creamed mixture and mix.
Roll into balls and roll in granulated sugar. Place on ungreased cookie sheet.
Bake until tops of cookies crack (8-10 minutes).
Melt white chocolate and dip 1/2 cooled ginger cookie in the chocolate.
Let cool on wax paper or silicone baking sheet until chocolate is firm.

Makes 50- 2 1/2" cookies

**These cookies freeze well. They can be made ahead and served for large gatherings like R.S. luncheons! :)